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THE WHOLE ART OF CURING, PICKLING AND SMOKING

MEAT AND FISH BOTH IN THE BRITISH AND FOREIGN



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Sinopse

This antique text contains a comprehensive guide on the art of curing, pickling and smoking various types of meat and fish, using both British and foreign methods. Containing a wealth of interesting and helpful recipes and plans for the construction of drying apparatus, this text is perfect for anyone with an interest in the subject and contains timeless information still as useful today as it was at the time of its original publication. The chapters of this text include: Bloaters, Dutch Salmon, Dutch Herrings, Smoked Sprats, Smoked Mackerel, Dried Whitings, Kippered Haddocks, Smoked Eels, Sprats as Anchovies, Smoked Anchovies, Smoked Pilchards as Sardinias, Smoked Labrador Salmon, Cod Sounds, Pickled Smelts, Miramichi Herrings, Buckland Split Herrings, Pickled Oysters, et cetera. This book was originally published in 1847, and is proudly republished now complete with a new introduction on the subject.

Detalhes do Produto

    • Formato:  ePub
    • Subtítulo:  MEAT AND FISH BOTH IN THE BRITISH AND FOREIGN
    • Origem:  IMPORTADO
    • Editora: READ BOOKS LTD.
    • Assunto: Gastronomia
    • Idioma: INGLÊS
    • Ano de Edição: 2014
    • Ano:  2014
    • País de Produção: Canada
    • Código de Barras:  2001120765112
    • ISBN:  9781473394087

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